Chicken-and-Squash Casserole

Chicken-and-Squash Casserole Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck

Yield:

Makes 6 servings
Total time: 5 Hours, 5 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 5 Hours, 5 Minutes

Ingredients

2 pounds yellow squash, sliced
1 pound zucchini, sliced
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 (14.5-oz.) can diced tomatoes
4 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 cups soft, fresh breadcrumbs
3 cups (12 oz.) shredded sharp Cheddar cheese
1/3 cup (1 1/2 oz.) shredded Parmesan cheese

Preparation

1. Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper.

2. Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.

3. Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes. Let stand 10 minutes before serving.